Method

Place the chicken carcass in a large pot and cover with cold water. Add half of the onion, half of the celery, raw carrot and bay leaves. Bring to a boil then leave to simmer covered, for one hour.

2.

Drain the stock, keeping the carcass. Pick any leftover meat on the carcass and set aside. Discard the other vegetables.

3.

In a heavy based saucepan, add a splash of olive oil and gently fry the remaining onion and celery. Add 1.5 litres of stock and bring to a simmer. Add macaroni and leave until just cooked through. Add roast potato, roast carrot and left over chicken meat.